Simply put all ingredients into the Instant Pot
and put on “stew” setting which is 35 minutes

Before serving, we added a little olive oil to each bowl and 1/2 teaspoon sea salt (Real Salt)
We had enough to feed our family of 3 and had enough left over to fill our thermoses for lunch tomorrow as well as dinner tomorrow too. Yum! ❤

Whisk grated yam, eggs, syrup, oil and vanilla with a fork. Sift over dry ingredients and mix well. Scrape into prepared tin and smooth surface flat with an offset/pallet knife.

Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean. Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely.

Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.

Blend cauliflower and lemon juice to very smooth purée. Add coconut oil and blend again until smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.

Put all ingredients into mason jar (egg, lemon, garlic water first)
Then wait for 15 seconds to let the oil and other ingredients separate.
Use hand blender ( I used a KitchenAid)
on slowest setting. Start from the bottom and when it begins to thicken, SLOWLY move hand blender up to the top of the emulsion.
Store in the refrigerator for up to 2 weeks.

Place all ingredients (except coconut nectar) in a food processor and blend.
Add blended ingredients to a skillet.
Add coconut nectar.
Cover with lid and simmer sauce on low for 2-4 hours. The longer it is cooked, the more the flavors blend and sweeten.

Serve over noodles (Use rice noodles to make it wheat free)
Or click here for a recipe on homemade heirloom wheat noodles.
We also add olive oil and basil to our noodles before serving. My son and husband really rave about this dish. 🙂
You may also sprinkle on nutritional yeast right before serving for added taste and health benefits. 🙂